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Subject: Re: Martini, why shaken and not stirred?
From: Buck
Posted: Mon Feb 4. 2002, 20:45 UTC
Followup to: "Martini, why shaken and not stirred?"  by martinis on the deck  (Mon Feb 4. 2002, 11:38 UTC)
> Hi! Around a table of frozen glasses a theory was offered: only by 
> shaking a martini does on eget the little shards of ice in the 
> martini. 
> What do you think the reason for shaking a martini instead of 
> stirring it is?
> Thanks

Hey Mart. Here Goes. As far as i know anyhow.

A martini originaly/traditionaly is not meant to be shaken. It contained only 
Gin and Vermouth (A form of dry white wine- an aperitife i belive) chilled on 
ice in a glass and strained into a martini glass. When shaken the Vermouth 
bruises and makes the martini cloudy(and not as pretty i guess and so wasnt 
done). Along comes James Bond, the movies or books or whatever and askes for 
his martini to be shaken and not stired....The theory is that if a clear 
posion was substituted for the Vermouth, the shaken martini would then be 
clear and reveal its deadly nature to Mr. Bond. Enter the uneducated martini 
drinker who may want to consume a shaken and not stired martini for no 
particularly good reason.

 The other half of the story is the common fad of wonderfull martinis which 
are very non traditional. Any liquor and some juice (or not) as long as it 
ends up in a martini glass is now a martini. Shake the hell out of them 
because they simply taste better very chilled.

Buck


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